A Sea-breeze called Market & Platters

Every time something refreshing arrives to Dubai it is always good news, whether it is associated to a thermic relief or a smart idea applied to a business module.
Market & Platters represents the latter – a flamboyant retail shop just opened in Dubai Marina by the team behind Fresh Express, one of the finest Food & Beverage suppliers in UAE with a clear focus around fish, vegetable and Premium soft beverages.

I came across Fresh Express in 2008 when I was working on the opening of Okku Dubai. I have been invited by the Team to visit their Warehouse and there experienced the hectic atmosphere when all the Cargo of fresh fish arrives, to be then dispatched across the finest restaurant in Dubai. Most of the catch is still alive and in-bound from all around the world, following the season’s quality-pick.



Market & Platters shop

 Market & Platters' mission is to bring such heavenly supplies to Dubai’s residents on a daily basis.

After just few months from this attempt I have to say that they have raised the bar of food retailing to heights that could freeze your ears off!

The same standard and freshness of ingredients, it is now displayed on a sinuous counter that treats fish like jewels. The colourful display has an amazing selection that leaves nothing unattended. The staff is knowledgeable and can take your through every gem on offer and recommend different species given the desired end result. In essence, it is a paradise where every fish would wish to end his glorious existence, in peace.

 

The counter then stretches to homemade executions like flights of tartare, sushi, smoked fish and seafood salads. From there it moves to fine cheeses, cheese platters take-away and selection of pickled and cooked vegetables. The fruit and vegetable selection also offers some of the finest proposition and a colourful reminder of the seasonality, in case your memory is fading under the dullness of Dubai’s weather.

Now that we clearly explained the meaning of the first part of the name 'Market' – let’s move to the second part 'Platters' which is another innovative service offered. The 'Platters' are assorted selection of Oysters, Crabs, Lobsters and more - to be taken-out and join your dining table for a wave of freshness.
The creative and premium packaging gives justice to the quality of the produce while offering you a stylish way to present your catch of the day.

 

Our dinner selection at Market & Platters paired with
Fukuju Junmai Ginjo from Shushinkan

In other words, Market & Platters is a storm of fresh and quality products, packaged by entrepreneurs that are able to understand the Market opportunities and serve them on a Platter...

Once you cross that door step, I can ensure you there is no turning back and you will start feeling the Sea-Breeze.

 

HAPPY NEW YEAR!



Market and Platters, Pinnacle Tower, Dubai Marina, call 04 450 4466 - www.marketandplatters.com

#3 Sake' On Tour | Nomad restaurant, Jumeirah Creekside Hotel, Dubai

As anticipated on previous posts, I have accepted Domenico's invite to take the #3 Sake' on Tour at Nomad, Jumeirah Creekside Hotel.
Nomad restaurant opened recently within the Hotel and it takes on the vast outdoor area on the ground floor, sparkled by the swimming pool and refreshing design.

Main Bar area | Nomad restaurant

For the night I have invited 2 guests, Andrew Mullins, which is no new to the evening as it joined the #1 Tour at Westin Hotel, and his partner at Fling Bar Services, Matthew Wilkinson. I was flattered to see Andrew again - not just for the enjoyment of his company, but also for the assumption that he had great time before and now dragged Matthew as well into the pleasure of Sake'. Great!

In many occasions I have praised the Hotel' style and its way of being different - but this time I would like to spend few words for the people that engines the Hotel every day or at least the ones I have met so far. Domenico, is heading the F&B team with professionalism and innovative thinking - Raimond, in charge of the F&B operation, Matthew is Nomad's Restaurant manager and Joseph heading the food creativity in the kitchen. Chef Joseph is in charge since the opening and he described his cuisine to us as Asian sharing concept with American influence. He mentioned that his menu is like his resume with each dish taking on different experiences from his past professional journeys - surely the tastier CV ever seen.

All started by the main bar where Ahmed prepared couple of interesting drinks. First one was built on a wine glass with Tantakatan Shiso Shochu, Chambord and top up with Prosecco, very refreshing and tangy. Second one was a delicately stirred martini with Hakutsuru Sake, Galliano and lychee liqueur.
Moved then to the table, Matthew Randall took us through the menu in details and shared his recommendations making sound all dishes as something not to be missed. We all were hypnotised by Matthew's menu knowledge and practically we nodded yes to all he suggested. All sounded just the right thing to have...

Once that the introduction and food order was set, we introduced the 3 Sake' to the table. Chobei Dai-Ginjo from Ozeki (Hyogo), Four Diamonds Junmai Ginjo from Manotsuru (Sado Island), Yamahai Jikomi Junmai from Yoshida (Ishikawa).

When tasting sake' is recommended to start from the most delicate and elegant to the more flavourful and robust - which usually means starting from the highest grades (Dai-Ginjo) to then move down to Ginjo, Hinjozo and Junmai. In case you are tasting several sake' from the same grades, then the provenance or style/dryness of the products should give you a clue on how to line them up. Possibly starting from the North which generally produce dryer and crispier style, to the South which usually calls for more earthy and creamy brews.

Oyster and Foie Gras on Teriyaki sauce

The food started its entry and packed the table with beautifully presented tapas-style dishes - Tuna tartare, Spicy seafood pizza and Shrimp tempura - all tasty and originally presented. The Oyster and Foie Gras on teriyaki sauce was elegantly delicate and the Salmon carpaccio was marinated to perfection. Chobei did very well, especially with the more delicate dishes.

Yoshida Jikomi and the Ginjo from Manotsuru were more comfortable with the robust and spicy dishes like the classic Singapore Noodles, the interesting Kimchi Pancake and the soft and juicy Chilean sea-bass. 
The whole dining experience has been a voluptuous swing of quality dishes, all served with flair and each with its own character.

Everyone agreed that the tapas and sharing concept is still a missed opportunity in Dubai and surely something that operators should focus more. The small portion/sharing concept allow for an array of flavors which make the whole dining experience much more rewarding. Nomad got it all right!

from left to right: Andrew Mullins, Giorgio Vallesi
and Matthew Wilkinson

Needless to say that Nomad secret is not just the dining concept - but a blend of creativity, quality ingredients and smooth service.


At the end, the table agreed that Yoshida Jikomi was the sterling for the night and demonstrated to be a talented Junmai. 


...to the next one!



P.S. Curtesy of Chef Joseph, here below the recipe of the Kimchi pancake - in case you want to get involved.

Kimchi pancakes

100g          All purpose flour        

50g           Rice flour                 

5 g            Baking powder        

10 g          Salt                          

50 g          Kimchi                          

20 g          Scallion                 

2 ea          Egg                          

50 ml        Water                          

20 ml        Sesame oil

Dipping sauce

25 ml          Sesame oil                 

30 ml          Light soya sauce        

5 ml            Yuzu puree                 

1 clove         Garlic (minced)                 

5 grm          Ginger (Peeled & minced)                 

5 grm          Scallion (minced)

        

Method:

For the pancake

·       Add all dry ingredients in a medium size bowl, than add the eggs and the sesame oil. With a whisk Mix the batter and adjust with some water.

o   Hint: all dry ingredients in a mixer (low speed), then add all wet ingredients.

o   It should look like a vanilla milk shake when it is done.  

·       Chop the kimchi and scallion into small pieces and hold on the side.

For the dipping sauce

·       In a small bowl add sesame oil, light soya and Yuzu puree; then whisk well. The garlic, ginger and scallion very fine then add to liquid.

o   Hint: To save some time, add the fallowing sauce ingredient and blend it.     

Cooking method

·       In a medium size, non-stick frying pan; pour a little sesame oil.

·       On a medium heat, pour the batter. (make sure the pan is hot first)  Then sprinkle the chopped kimchi and scallion to the batter. Wait about minute or two, and then flip over. Wait about 1-2 minutes then flip again. When the pancake is firm it is done.

·       Cut, plate and serve with the dipping sauce on the side. 

Kimchi pancake

#2 Sake’ On Tour | Mango Tree, Souk Al Bahar, Dubai

Dear Friends,

In case you happen to be in Tokyo around the beginning of November – there are two things you should consider. One is to be grateful that you are visiting one of the most exiting cities in the world and second one is to pass by the Joy of Sake, one of the largest sake tasting events.

It is on the 6^th of November from 6pm to 9pm – have a look at the link below:

http://www.joyofsake.com/tokyo.html

For the 2^nd Sake’-On-Tour I have visited Mango Tree at Souk Al Bahar, Downtown Dubai. 

When I arrived in the UAE 5 years back, the whole space was a dusty and massive construction area with the ambition to be the new centre of Dubai. That determination is now a reality with the Burj Khalifa as the tallest tower in the World, many 5 star Hotels, Residential, prime office space, Mall and much more – with thousands of people that colonize every corner of it, day and night.

Downtown Dubai

The Souk al Bahar is part of Downtown area and it offers an Arabesque décor that combines past and future seamlessly. Mango Tree Restaurant is nestled on the upper floor of the Souk and opened its door just over 3 years ago. The Bangkok native concept calls for modern Thai food, using ingredients that are rooted to its traditions.

Souk Al Bahar

Vishal Gopya is running the floor and welcomed me and my guest to Mango Tree. Vishal has a long experience in F&B in Dubai and previously also involved with the 1^st class in-flight operation at Eithad Airways. Head Chef Paul Kennedy shares similarly a long experience in Dubai and at Mango Tree since 2 years – with responsibilities across the venues in Dubai, Doha and soon-to-be Abu Dhabi.

My guest for the night is Domenico Iannone, F&B Director at the newly opened Jumeirah Creekside Hotel. Domenico is also not new to Dubai. He was F&B Manager at the opening of Address Dubai Mall Hotel and now returned to Dubai after the opening of Raffles Hotel in Seychelles.

At our table we have the-usually-good selection of sake, that included Chobei Daiginjo from Ozeki (Hyogo), Ama No To Junmai from Asami (Akita), Isake Classic Junmai  from Tatsuuma-Honke (Hyogo) – and Choya Umeshu to wrap it up.

We started with Chobei Dai-ginjo, well chilled and paired with the prawn and Papaya salad. This Dai-Ginjo is pleasant and clean, as well as a refreshing aperitif and from here started with few questions to Domenico. Looking at his past experience, naturally came to my mind to get some insight on which are the main challenges when you work as F&B for the opening of a 5 star Hotel in the Region. Not surprisingly, finding the right staff is one of the major headache – have them to join the property in time for a proper induction and training is still a top priority to ensure a smooth opening, as much as we can use such word for an opening. This is the tricky part of any opening where you actually are not ready for it and you’ll never be, until you fix a date and go for it.

Mango Tree main entrance

The Chobei Dai-Ginjo is now feeling the weight of the Spicy prawn salad and confirm the difficulty to do pairing with spicy Thai food. At this point we also had the Tom Yum Soup to give another stir into the hot and spicy texture. Here we opened the Ama No To Junmai and got into a more traditional and complex set of flavours. This Junmai has an amazing texture and when at room temperature it is rounded and silky on the palate. It also did well with the soup, matching the creamy and warm texture of the Tom Yum. 

This dish always appear on the ranking of the top 10 dishes worldwide, based on preferences, so I thought would be good to share a link with the recipe to make the version with prawn at home.

http://www.bbcgoodfood.com/recipes/1916646/tom-yum-hot-and-sour-soup-with-prawns

I have visited Jumeirah Creekside just after the opening, few months back, and found the Hotel very different from any other Jumeirah property. The décor is very modern, urban and artistic – with a very refreshing approach to managing the space. Also the F&B choice and concepts are quite refreshing and they are all open to know demonstrate that they can stand to expectation. My personal highlight is the All-Glass room at Blue flame restaurant for consumer’s cooking classes.

Two strangers enjoying the evening.

Back to dinner, we then moved to a fish and a meat main courses to confirm that Ama No To was still able to compliment the cuisine's spicy texture. Finished off with mixed sorbet and discovered that both Isake and Choya had an appeal to the dishes, the former praised the fruitiness of the dessert and the latter the freshness.

On the way out, Domenico suggested we do the next “Sake’ On Tour” at Nomad Restaurant, Jumeirah Creekside Hotel – so if it wasn’t just the euphoria of Sake’, we shall see you there.

Big thank you to the Mango Tree team for allowing another enjoyable evening of Sake’ and chats.

See you next Time,

Giorgio Vallesi
#sakemood

Time for brunch?

Dear friends,

Friday morning could offer different feelings, depending on which end of the world you went to sleep the night before. In my days in Europe, Friday morning was waking up to a busy week-end ahead, behind the bar in London - and in some cases with the heavy burden from the previous busy days.

Since my move to Dubai and from the bar operation, Friday morning is the beginning of the week-end and much sweeter taste than it used to. Even after few years with such format, I still sometime struggle to get acclimatised  to being at work on Sunday when the football and F1 is on - and see the flow of work-emails from Europe on Friday while chilling by the beach.

Friday in Dubai is also extensively associated to Brunch, as the 'one and only' F&B entertainment across most of the Hotels and Restaurants in the City. Almost every property has one going on - that kicks off around 1pm up to 4pm and with packages that goes from AED200 up to AED600 - depending on your choice of unlimited. Usually the set up sees large buffets across several styles of cuisine and with free flow of all sort of beverages.
I have always been amazed by the amount of people that goes to brunch and the opulent display that every operation put in place for the occasion. If you happen to drive around residential areas on Fridays around 12pm, you will come across a large number of beautifully dressed people waiting for a taxi. Ladies on high hills, elegantly waving to the next available yellow light, while showcasing their latest wardrobe acquisition. 
Usually the free flow of food and drinks is then followed by the 'after brunch' which offers a la carte drinks menu with special deals to continue within the Hotel bar or sister venues in the vicinity.
You can imagine how such agenda could become a seamless drinking session with clear repercussion on people ability to maintain the same posture from when they left for it.

After few years of this, the other day I went on the web and looked at the history of 'brunch'. All the search led to the same definition. The word was first used by a UK writer called Guy Beringer in 1895 - when describing the Sunday meal for 'Saturday night carousers'. As a word originated by the 'portmanteau' of breakfast and lunch - the occasion originally calls for an 11am start with coffee and pancake to then move to savory dishes and all washed down my Mimosa, Bloody Mary, Ramos Fizz and alike - up to around 2pm. Some of Beringer's words in 1895 were mentioning:

"Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week".

Maybe going back to the definition of brunch could be considered a novelty in Dubai these days. An innovation from the 19th Century that brings back the social element of the brunch with newspaper, compelling discussion, Bellinis and comfortable dress code.
Nothing wrong with the rush of the Dubai brunch and who's enjoying it every Friday, but I feel there is space also to diversify the proposition into such diversely populated city like Dubai.

Venturing on a brunch that gently wake-up the senses with freshly brewed coffee, light drinks and protein - could also embrace the benefit to see customers having an appetite for dinner, later in the day - and be in the mood for a night out instead of feeling 'out for the night'.

Best,

Giorgio Vallesi

Warm or Cold?

Dear Friends,

Warm or Cold? This is the question!...and the answer?.....well it depends.

If the subject is Dubai for example, then surely warm is the way forward, with eight months of summer and four months of open-air fire place.

If we change the topic to white wine, then the word cold would fit perfectly with a dry and crisp beverage, eager to release its freshness and lively character.


If then the topic changes again to Sake (Nihonshu), then we are back to square one and still floating onto a sea of interpretation and possibilities. This is because enjoying sake warm or cold doesn’t depend upon codes or etiquettes – but on personal preferences and I usually describe this as one of ‘the beauty of sake’. There are no rules, nobody to ask permission, no question to be answered or need to call the ultimate expert to tell us how to go about it. We are all pretty much on the driving seat and we can all make the decision when choosing sake’ from a menu.

Tateyama Ginrei Honjozo

Yes because sake, contrary to most wines, performs well cold or warm or room temperature – it just offers a different experience and do not upsets us like a warm white wine could do. When warm, it enounces the hearty, creamy, rounded and spicy texture of the sake, while the same chilled, would give the way to fruitier, fresher and crispier sensations.

In the 15^th Century the Japanese were already serving sake’ warm, without realising that it was also a way to preserve its quality. Then around 200 years after, Pasteurisation was discovered.

Kan-sake refers to Warm-sake.

Now-a-days, with modern and sophisticated production techniques, Breweries are able to produce styles of sake’ designed to better suit the warm service as vehicle to emphasise its character. The opposite it’s true for dry, crisp, elegant and premium style of sake’ that calls for cold service temperature.

Use a Water-Bath method to warm sake’ and gently bring the temperature to around 45/50 degrees Celsius. In restaurants they usually use a dispenser to ensure consistency and speed of service.



Hiya-sake refers to Cold-sake

As you can see from all the Bla Bla Bla above, we didn’t come to a solution or a common ground – and thank God for that. For once we don’t have rules and we don’t have to be expert – but just asked to enjoy something the way we like or we feel like.

 Try to start your meal with cold sake for affinity with your appetizers or as an aperitif and then leave the bottle on the table to naturally allow the temperature to rise. By then, you will move on to main courses and much richer dishes – and the liquid will follow the same trend and grow in character with it.

In essence, Warm or Cold?......well, it depends!

Giorgio Vallesi

 

#1 Sake' on Tour | Spice Emporium, Westin Hotel Dubai

Dear Sake friends,

Since last time I wrote on the blog, two major things have happened. The first one just few days back, 1^st of October, the starting of the new Sake season in Japan, also called Sake Day (Nihonshu No Hi) which will last until the 31^st of March of the following year. It’s also true that some large producer will be continuing brewing sake during summer, but the 1^st of October sets the official start of the New Season and in Japan it is celebrated with Sugidama (Cedar ball) that all the Breweries will hang by the main entrance.

Sugidama, Cedar ball displayed by the
Brewery entrance, on sake day.

The second one is that we have started the Sake’-on-tour season. This initiative will be an itinerant journey across Restaurant & Bar in the Region – during which, I will engage on Sake tasting and food pairing – sharing this social event with a guest and key staff members of the property visited. By all means this won’t be a ‘restaurant critic review’, but a discovery of the Sake versatility across different style of cuisine – while sharing opinion and enjoyment.

To break the ice I have chosen Spice Emporium at Westin Hotel in Dubai. The restaurant identity is authentic Thai Food and passionately headed by Chef Khamphun Plangthaisong since 2010. As you enter the Hotel lobby, take the stairs down to the right hand-side and it will be on your right. Your first encounter will be the bar lounge – then you need to wait until you enter the main door to immerge yourself into the very warm Thai hospitality.

Mrs Thip Chaiyasit, Restaurant Manager, has been at Spice Emporium since the opening – she is also Thai to further build on authenticity.

With me at the table, Andrew Mullins, as guest of the night – Andrew is one of the Founder and Director of Fling, a leading organization in Europe, Middle East and Indian Ocean – for professional beverage training.

We started the tasting with sparkling sake and specifically with Awasaki from Shushinkan to appreciate the bottle fermented style - and the Kunizakari Lapis Lazuli, for what in wine is classified as a Charmat method, where bubbles comes with the addition of carbon dioxide. Both of them enjoyable and usually ideal to introduce sake to acerb consumers, but in this instance, Andrew picked up also on the layers of complexity on Awasaki and declared it as his preference among the two. Catalin Gheorge from Senyar Bar also joined us and prepared couple of cocktails - one with Choya Umeshu for a bellini style of aperitif and one more with the Sesame seeds based Goma Shochu from Beniotome, in this case for a martini style entrée with mint and Raspberry - both of them really nice and refreshing.

While sipping the cocktails, the classic question on whether appropriate or not is to mixing sake in cocktails popped up. The outcome from the table was that probably sake does not enjoy concoctions that are too complex that could easily shadow the flavours – and mask more than enounce.

Also mentioned that Shochu lends itself easier to more structured creation thanks to the fact that it is a distillate and usually hold between 20% to 45% ABV and could act as any other spirit base.

Other sakes on offer were Yoshidagura Dai-Ginjo, Azure Tosatsuru and Ouka Dewazakura as Ginjo style – and Isake Classic as Junmai.

Andrew lived in Thailand and Laos for a while and decided for him to be the best person to pick on the traditional offer of Thai food from Spice Emporium – his choice were Spicy Papaya Salad, Chicken Pandan Leaf and Marinated Satay Beef.

Spice Emporium | Westin Hotel Dubai

We started trying all the sake on offer cold from the ice bucked and sipped them nicely chilled while waiting for the food. All were pleasantly enjoyable with Azure being dry and crisp to represent the modern take to premium sake and Yoshidagura to offer the highest grade in Dai-Ginjo - remaining very delicate and elegant. Then we moved to the fruity and aromatic Isake Junmai and last sip, of the first round, was Ouka Ginjo, a beautiful brew from Dewazakura.

Not surprisingly the Character and complexity of Ouka Ginjo from Dewazakura did extremely well against spicy dishes like the Papaya salad. Azure and Yoshidagura did also quite well especially with the less spicy dishes – while Isake has struggled slightly with the Thai spiciness, until the temperature has risen to almost room temperature.

One of the beauty of sake is its ability to perform differently when the temperature changes. While this for wine is a limit, for sake it’s an added value that helps the dynamism of the dining experience. When sake temperature vary from chilled to warm – also the flavours evolve from crisp, lively and refreshing – to more character, more hearty and spicy notes.

Towards the end, Stephane Buchholzer, Executive Chef at the Mina and Westin Complex, joined the final part of the evening and went through the tasting as we did. His verdict also praised Ouka Ginjo and the Awasaki sparkling with distinction. Most interesting was to feel the interest and surprise while tasting products that not always are part of the normal repertoire of drinks you can find in Restaurants, unless strictly Japanese.

Then in conclusion a thank-you-note to Chef Stephane, Chef Khamphun, Thip and Catalin to have allowed us to enjoy an evening of sake, Thai Food and Thai hospitality. Great thanks to Andrew for joining me and to share his professional view on the brew and for the very pleasant company.

See you all to the next Sake-on-tour!

Giorgio Vallesi

In the Mood for Sake

Dear Sake friends,


The Marche Region it's located on the Italy's Centre-East cost, gently touched by the Adriatic Sea. The Region enjoys beautiful beaches, green hills and mountains all just half hour away from each other.
Quality of life is exceptional - at slow paste and with a close eye to tradition. The Country side is charming and nothing to envy to the more celebrated Tuscany.

Marche is also the Region where I've born and this year decided to go back for holiday in August. This time of the year the summer season is at its full with crowded beaches and holiday-makers taking on the space in Bars and Restaurants.
Mood Restaurant, at Civitanova Marche, is one of them. Chef Massimo head the kitchen since the opening and manage this gem of innovation and passion for food.

When I have proposed to Massimo on doing a special evening with food and Sake, instead of frowning his eyebrow and have a laugh...he said "sure, why not". 

The menu was agreed in a few hours and the guests list was full in just a couple of days.
On the night of the tasting the long central table by the restaurant outdoor' area preluded to a great night. I did not know what to expect... - a sake dinner in Marche, at a seafood Restaurant and with a wide audience of Celebrated Winemakers from the Region - a recipe for a disaster or a great souvenir - thankfully the latter...

Mood Restaurant | Civitanova Marche | Italy

On the table we had 8 sakes and a five courses menu to go with it. The menu was designed to stay away from being Japanese, but with the clear objective to play with ingredients reach of Umami.

As the table started to fill, from my side I had my wife, my brother and his wife - also the Directors of Tekna that runs the acclaimed Chef Academy in Terni (Umbria). Chef Massimo had a line up of Marche's Wineries represented like Maria Pia Castelli, Rio Maggio and La Monacesca represented by the flamboyant owner Aldo Cifola. Pierpaolo Rastelli, wine critic and writer for Slow Food closed the table. Everyone was welcomed with a glass of peach sparkling from Ozeki (Hana Fuga) and a sip of Sawa Sawa from Choryo Brewery - to take them through the 2 styles of making sparkling sake.

All seemed intrigued by it....all well so far.....ice broken!

The evening continued with Azure Ginjo from Tosatsuru and another Ginjo from Fukugao - both paired with raw king prawn on a parmesan cheese foam and a Gaspacho with basil and dried shrimps. At this point everyone was fascinated to discover that sake isn't an obscure beverage that taste rough and sipped warm - but a refined beverage with a unique set of flavors able to offer a unique experience....mission accomplished!

Massimo Garofoli
Head Chef at Mood

The evening continued with a touch of modernity with Isake junmai and a carpaccio of Seabass with melon and caviar - followed by Maltagliati pasta with a fish Ragu paired with Sasa Nigori Ginjo from Tedorigawa.
At this point the evening geared up with lively conversations and discussions around wine & sake - financial crisis & dolce vita - and another toast.

For the break between the pasta and the main, we have savoured a chilled sip of Yuzu sake from Shushinkan - delicate, refreshing and enjoyed as a palate cleanser, like we could do with a fruity sorbet.
The main course was an extravagant combination of tuna and veal, in a way that only Massimo can explain and execute - inspired by the infamous Vitel Tonne'. We matched with Fukuju Dai-ginjo from Shishinkan, which at this stage, was declared the favourite among all guests.

The last thought goes to an evening that entertained 12 new Sake fans and more importantly has given them the tools to enjoy this extraordinary beverage. The parallels between wine and sake are always common and even if the 2 lines never cross - both are there to enhance the dining experience at any level and with any type of cuisines.


Surely a night to remember and a special thanks to the Mood's team that made this possible.

Food for thoughts!

Giorgio Vallesi